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Grilled Branzino with Stewed Tomatoes, Smoked Paprika and Piquillo Peppers by Chef Eric Hara

Makes 1-2 serving

INGREDIENTS:

2 one lb. Branzino, butterflied and deboned
1 and 1/2 onion, julienned
1/4 cup garlic cloves, sliced
1/2 can San Marzano tomatoes, drained
1 cup white wine
1 tbsp. smoked paprika
1/2 tsp. saffron
1/2 cup baby zucchini, cut on a bias
1/4 cup Piquillo peppers, julienned
4 tbsp. Picholine olives, julienned
2 tbsp. basil, chiffonaded (cut into long strips)
1 tbsp. oregano, chiffonaded (cut into long strips)
Salt and pepper to taste
Olive oil for drizzling

PREPARATION:

1. Coat your fish with olive oil. Salt and pepper fish both inside and out. Place fish on the grill and cook each side for 3-4 minutes.

2. In a saucepan (on the grill or stove top), sweat onions and garlic with smoked paprika and saffron.

3. Add wine and bring to a boil. Once boiling add tomatoes.

4. Simmer for 45 minutes to one hour (or until liquid has reduced).

5. With 15 minutes left, add baby zucchini and peppers. Finish with olives, basil and oregano.

6. Plate your fish on top of stewed vegetables and enjoy!

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Tips, Tricks and Techniques

When purchasing a grill, always consider size and cooking space: How much grilling surface do you need?
Upgraded models come with a handy professional tools and features, like a sear zone, side burners, smoker's box and a warming area/rack
Debone and butterfly fish, leave the head and tail on for easier handling
Chef Eric Hara recommends rubbing the grill with olive oil to prevent food from sticking
Spills on the grill are a pest to clean up, so wrap veggies and loose food in tin foil to prevent messes
No charcoal? Burn herbs on a gas grill instead of using wood chips to mimic smoky flavors
For moist, crispy-skinned fish, cook 3-4 minutes on each side with the grill lid closed
Maximize your grill's power! Cook sides and accompaniments directly on the grill and avoid unnecessary time indoors and in the kitchen